|Check out our Helpful Hints article in this guide for hints on ice rings, beverage fountains, and serving food with beverages at your event. Enjoy.
1 (12 oz) package frozen strawberries (or 2 cups fresh)
2 teaspoons grated lime peel
Juice of 1 lime
1 bottle sparkling burgundy
1 bottle champagne
1 bottle sauterne
2 bottles sprite or lemon-lime soda
Combine strawberries, lime peel, and lime juice in saucepan. For fresh strawberries, add 1 tablespoon water and 1/4 cup sugar. Simmer together for 10 minutes and put through sieve. Cool.
Pour fruit mixture over block of ice in punch bowl. Add wines just before serving. Garnish with whole strawberries and lime slices if desired. Strawberries color this punch a delicate pink. It is a great party punch; a refreshing brunch punch. Serves 30-35.
3 cups cranberry juice, chilled
1 (750 ml) bottle pink champagne, chilled
1 (750 ml) bottle Rhine wine, chilled
Pour well-chilled cranberry juice and rhine wine over ice mold into punch bowl. Carefully add pink champagne. Garnish with fresh strawberries. As an alternative to the ice mold and strawberries, add 1 quart strawberry or raspberry sherbet by scoops to top of punch mixture. Makes 28 (4 oz) servings.
Champagne & Sherbet Punch
1/2 gallon orange sherbet
3/4 bottle ginger ale (2 liter)
1/5 bottle champagne
1/2 gallon vanilla ice cream
Combine ingredients in a punch bowl. Let ice cream soften about 1/2 hour before using.
Raspberry Champagne Punch
2 (10 oz) pkgs frozen red raspberries in syrup, thawed
1/3 cup lemon juice
1/2 cup sugar
1 bottle (750 ml) Rose'
1 quart raspberry sherbet
1 bottle (750 ml) champagne, or asti-spumante, chilled
Puree the raspberries in a blender. In a large punch bowl, combine the pureed raspberries, lemon juice, sugar and wine; stir until the sugar dissolves. Just before serving, scoop the sherbet into the punch bowl. Then add champagne. Stir gently. Makes 60 (1/2 cup) servings.
Champagne Celebration Punch
2 (750 ml) bottles champagne
1 (750 ml) bottle white wine
1 (32 oz) bottle club soda
1/2 bottle triple sec
Chill all ingredients. Mix together and serve. Serves approximately 25. Can be used in punch fountain.
Champagne Punch #1
1/4 cup sugar
Juice of 2 lemons
1/2 orange sliced very thin
1 lemon sliced very thin
2 slices pineapple cut in small pieces
2 bottles champagne, chilled
Dissolve the sugar in lemon juice. Add the fruit and pour over a block of ice in a punch bowl. Just before serving, add the champagne and stir. More champagne may be added as needed. Serves 16.
Champagne Punch #2
1 gallon sauterne wine
4 quarts champagne
2 quarts ginger ale
1/2 pint sherbet
Chill wine, champagne and ginger ale. Pour into large punch bowl, add sherbet, ice cubes or ice ring just before serving.
Champagne Wedding Punch
1 (6 oz) can frozen lemonade concentrate
6 cups (1 large can) unsweetened pineapple juice, chilled
1 (750 ml) bottle sauterne wine
2 (750 ml) bottles brut or extra dry champagne
maraschino cherries, orange slices, fresh strawberries
Combine frozen lemonade concentrate, unsweetened pineapple juice and sauterne in a punch bowl. Add a block of ice or ice ring. Just before serving, pour in brut or extra dry champagne. Garnish with fruit. Makes 50 servings.
1 (64 oz) bottle cranberry juice cocktail, chilled
1 (750 ml) bottle red Zinfandel wine, chilled
1/3 cup bottled sweetened lime juice
1 (1 liter) bottle seltzer
Chilled lime slices for garnish
In a large pitcher or punch bowl (about 5 quarts), mix cranberry juice cocktail, wine, and lime juice. Refrigerate until ready to serve. Just before serving, stir in seltzer; garnish with lime slices. Makes 20 servings.
Frosty Lime Punch
1 (46 oz) can lime citrus cooler, chilled
Juice of 2 limes
2 (750 ml) bottles brut champagne, chilled
1 pint lime sherbet
Combine well-chilled citrus cooler and lime juice in punch bowl. Carefully pout in brut champagne. Add sherbet by scoups to tope of punch mixture. Stir lightly. Makes 32 (4 oz) servings.
German Peach Bowl
6 cups peeled, sliced peaches (6 peaches)
2 bottles Rhine wine
1/4 cup brandy
2 tablespoons sugar
1 bottle champagne, chilled
Combine all ingredients with the exception of the champagne. Chill for 2-4 hours. Pour into punch bowl. Just before serving, add 1 bottle champagne, chilled. Serve in punch cups. Makes 30-35 servings.
Pink Catawba Punch
1 (750 ml) bottle NYS Pink Catawba
1 large bottle cranapple juice
1 large can frozen lemonade concentrate
1 large bottle (2 litre) ginger ale
1 (750 ml) bottle NYS Brut champagne, chilled
Combine all ingredients in punch bowl. Add a block of ice or ice ring made w/ginger ale. Makes 24 (4 oz) servings.
2 (6 oz) cans frozen lemonade concentrate
4 cans water (can substitute Sparkling water)
2 sliced lemons
2 sliced oranges
2-4/5 quart bottles Rose' wine
Dissolve lemonade concentrate in water. Add fruit and pour into thermos. Add Rose' wine and stir. Serves 10. Makes a great outdoors punch.
Rose' Fruit Punch
2 cups sugar
1 cup water
2 (750 ml) bottles Rose' wine
2 cups orange juice
2 cups cranberry juice
1 quart fresh strawberries or 2 pkgs frozen strawberries
1 quart sparkling water
3 fresh limes, sliced
Combine sugar and water, bring to the boiling point and simmer about 5 minutes to make a syrup. Cool. Combine Rose' wine, fruit pieces and sugar syrup. Add berries, pour over ice and add sparkling water. Garnish with lime slices. Makes 30 (4 oz) servings.
2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
1 orange, halved and thinly sliced
1 lemon or lime, sliced
1 1-liter bottle carbonated water (club soda), chilled
2 cups dry white wine, chilled
1/2 cup orange juice, chilled
1/2 cup low-calorie cranberry juice, chilled
Place peach slices, strawberries, orange slices, and lemon or lime slices in a large punch bowl. Pour carbonated water over fruit; add wine, orange juice and cranberry juice. Stir gently to combine.
To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit. Makes 14 (6 oz) servings. Tip: slice strawberries, orange, and lemon or lime ahead of time; cover and chill up to 4 hours.
3 cups rum
1 cup sugar
2 thinly sliced oranges
2 thinly sliced lemons
2 thinly sliced limes
2 bottles dry red wine, chilled
2 cups freshly squeezed orange juice, chilled
Mix together the rum and sugar in a large glass pitcher until the sugar dissolves. Add the sliced fruit. Let sit for at least 2 hours and up to 6 hours in the refrigerator. When ready to serve, pour into punch bowl, add the chilled red wine and orange juice. Stir well and serve. Float ice cubes made from wine or fruit juice. Makes 16 servings.
Sparkling Cranberry Blush Punch
2 (48 oz) bottles cranberry juice cocktail, chilled
3 cups cold water
2 (6 oz) cans lemonade concentrate, thawed, undiluted
2 (750 ml) bottles brut champagne, chilled
Combine the cranberry juice cocktail, water and lemonade concentrate in a punch bowl and mix well. Add chilled champagne and stir gently. Serve immediately. Makes 6 quarts.
Welsh's Sparkling Punch
Juice of 4 oranges
Juice of 6 lemons
4 cups Welsh's sparkling orange soda or sparkling cranberry soda
4 cups pineapple juice
1 cup light rum
1/2 cup dry sherry
Combine all ingredients. Float oranges and lemon slices in bowl. Makes 25 (4 oz) punch cup servings. Can also be used in a punch fountain.
Compiled by the Special Event Network Staff